Black Garlic (Black Garlic Extract)
Black garlic is derived from fresh garlic (Allium sativum L.) that has been fermented over a period of time at a controlled high temperature under controlled high humidity.
The fermentation process turns the fresh garlic cloves from white to black, changes the flavour from pungent to sweet and savoury, and the texture to chewy and jelly-like. In addition, the fermentation reactions improve garlic's immune-enhancing activity and antioxidant potency.
Black garlic is a good source of vitamins and minerals, amino acids, antioxidants, poylphenols and flavonoids.
During the aging process of garlic, S-Allyl Cysteine (SAC) are produced with higher bioavailability than compounds in normal, fresh garlic such as allicin. SAC contributes to health benefits of garlic, such as:
- Provide antioxidant support better than raw garlic
- Maintain healthy cholesteol levels and blood pressure
- Improve immune function